METHOD OF VACUUM DRYING OF YOGHURT CHEESE Russian patent published in 2009 - IPC A23C1/00 A23C19/76 

FIELD: food industry.

SUBSTANCE: invention concerns vacuum drying of food products and can be used for drying of yoghurt cheese. Granulated yoghurt cheese of layer thickness 15 mm in granules with diametre 5 mm is put into vacuum chamber on special tray. In drying chamber residual pressure of 3-4 kPa is created. Yoghurt cheese is heated with IR impulses up to temperature of 57-63°C with heat flow density value of 3.48-3.88 kW/m². Drying is performed up to obtaining yoghurt cheese humidity of 4%. Vapourised moisture condensation is performed with vapouriser of chilling machine with temperature of surface -30°C.

EFFECT: invention allows for obtaining of yoghurt cheese with high qualitative properties and low energy consumption and decreased duration of drying.

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